Asparagus soup

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Now a Lady of leisure enjoying my garden, travelling and my new dachshund
With Churchill at Grahams port house in Porto.
Cream of asparagus soup with a hidden egg and foam of ricotta
750 g Italian green asparagus
1 liter water
2 tbsp olive oil or 30 g butter
5 dl milk
5dl cooking water from the asparagus
10 fresh eggs
Water for cooking
2 tbsp wine vinegar
150 ricotta or soft goat cheese
2 dl strong chicken or porcini stock
Method :
1. Peel the lower half of the asparagus and remove any woody pieces. Cut into 3 cm pieces
2. Place in a pan of boiling water with, pepper, salt and the olive oil or butter, place the peelings of the asparagus on top. Bring to the boil lower the heat and simmer for about 20 minutes depending on the thickness of the asparagus
3. Remove the peelings and throw away
4. Remove the asparagus from the pan, retain the cooking juices for the soup
5. Puree the asparagus add the boiling milk and the cooking juices.
6. Bring to the boil and simmer to thicken the soup slightly
7. Season to taste
8. For the eggs : Fill a pan with 2 3 litres of water.Add a the vinegar to the water, and bring to the boil
9. Stir the water to make a swirl in the centre, carefully drop in an egg from a cup. Leave to cook (do not allow to boil) carefully for 3 minutes, shaking the pan from time to time so that it does not stick to the bottom of the pan. Remove the egg with a slotted spoon and keep in cold water until needed. Cut off any ragged edges with scissors. Continue with the remaining eggs
10. To reheat the eggs, pour off half the water top up with hot water, leave for a few minutes to reheat, remove from the water, pat dry
11. Heat the stock with the goat cheese or ricotta and place in the kidde or froth up with a staff mixer as you serve the soup . you could try it in the airochine from Nespresso, in small quantities
12. Ladle the soup into the bowl, dry the eggs on a tea towels and slide into the soup.
13. Spoon on the foam

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